Nostalgic Ambrosia Fruit Salad

# What You’ll Need:

01 - 1 can (15 oz) pineapple chunks, drained

02 - 1 can (15 oz) mandarin oranges, drained

03 - 1 cup seedless red grapes, halved

04 - 1 cup maraschino cherries, halved and patted dry (optional)

05 - 1 cup sour cream or Greek yogurt

06 - 1 cup whipped topping (e.g., Cool Whip)

07 - 1½ cups mini marshmallows

08 - 1 cup sweetened shredded coconut

09 - ½ cup chopped pecans or walnuts (optional)

01 - In a large mixing bowl, combine the drained pineapple, mandarin oranges, grapes, and cherries if using.

02 - Add the mini marshmallows, shredded coconut, and nuts if using.

03 - Gently fold in the sour cream and whipped topping until all ingredients are evenly coated.

04 - Cover and refrigerate for at least 1 hour to allow flavors to meld.

05 - Stir gently before serving and serve chilled.

01 -

It takes fifteen minutes to throw together, no oven, no stovetop, just a bowl and a spoon.
The mix of creamy, fruity, and chewy textures keeps every bite interesting in a way that surprises you.
It tastes even better the next day after the flavors have had time to settle into each other.
You can make it the night before and forget about it until guests arrive.

02 -

Drain the fruit thoroughly or the salad will turn watery and separate as it sits.
Do not add bananas or apples until right before serving, they brown quickly and turn slimy in the cream.
If you are making this ahead, reserve a handful of coconut to sprinkle on top just before serving so it stays crisp.

03 -

Use mini marshmallows instead of large ones, they soften faster and distribute more evenly.
Toast the coconut in a dry skillet for a minute before adding it, the flavor deepens and it adds a subtle nutty warmth.
Make sure everything is cold before you start, warm fruit or cream will cause the whipped topping to break down.